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Technique
Viticulture
Average age of the vines: 50 years. Yield: 0.7 litres per vine.
Oenology
Pre-fermentation maceration, indigenous yeast fermentation, short vatting. Aged for 24 months in 33 hl stainless steel vats. First vintage in 2006.
Suggestions for accompaniment
Confit and lacquered veal shank - Lamb keftas with argan oil.
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